
Hash Brown Maple Sausage Casserole
Total Time
Prep: 15 min. Bake: 45 min. + standing
Yield
8 servings
This craveworthy casserole has a golden hash-brown crust that's topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, California
Ingredients
- 1 pound maple pork sausage
- 1/2 cup cubed peeled sweet potato
- 2 tablespoons olive oil
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 1-1/2 cups shredded Gruyere or cheddar cheese
- 2 cups coarsely chopped fresh kale (tough stems removed)
- 3/4 cup fresh or frozen corn
- 5 large eggs, lightly beaten
- 2 cups half-and-half cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Maple syrup, optional
Directions
- Preheat oven to 375°. In a large skillet, cook sausage and sweet potato over medium-high heat until sausage is no longer pink, 5-7 minutes, breaking up sausage into crumbles. Remove with a slotted spoon; drain on paper towels.
- Meanwhile, coat bottom of a 12-in. cast-iron or other ovenproof skillet with oil. Reserve 1/2 cup hash browns for topping; add remaining potatoes to skillet, pressing firmly with a spatula to form an even layer.
- Layer with cheese, kale and corn; top with sausage mixture and reserved hash browns. In a bowl, whisk eggs, cream, salt and pepper until blended; pour over top.
- Bake, uncovered, until edges are golden brown and egg portion is set, 45-55 minutes. Cover loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand 20 minutes before serving. If desired, serve with syrup.
Nutrition Facts
1-1/4 cups: 487 calories, 32g fat (13g saturated fat), 200mg cholesterol, 899mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 22g protein.
This craveworthy casserole has a golden hash-brown crust that's topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, California
Recipe Creator
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